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zucchini pie [Quiche]

You can substitute zucchini with your favorite meat. I was making it for some of our vegetarian friends, and hence didnt experiment
much :)

Ingredients

Unpeeled zucchini

4 Cup (64 tbs)

Coarsely chopped onion

1 Cup (16 tbs)

Garlic

2 Clove (10 gm), minced

Olive oil

1⁄4 Cup (4 tbs)

Parsley

1⁄2 Cup (8 tbs), chopped

Salt

1⁄2 Teaspoon

Ground black pepper

1⁄2 Teaspoon

Basil

1⁄4 Cup (4 tbs), chopped

Oregano leaves

1⁄4 Teaspoon, dried

Eggs

2 , well beaten

Shredded mozzarella cheese

8 Ounce

Refrigerated crescent dinner rolls

8 Ounce

Dijon mustard

2 Teaspoon

Directions

Heat oven to 375° F.
In 10-inch skillet, cook zucchini, garlic and onion in olive oil until tender, about 10 minutes.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 11 inch quiche pan, 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Do not overdo the mustard, just a gentle glaze.
Pour vegetable mixture evenly into crust.
Bake at 375°F for 20-30 minutes or until knife inserted near center comes out clean.
If crust becomes to brown, cover with foil during last 10 minutes of baking.
Let stand 10 minutes before serving.
Cut into wedges to serve; serve hot.
Tastes great the next day too :-)
6 servings.